日粮粗纤维水平对育肥淮猪猪肉常规化学组成及脂肪酸含量的影响  

Effects of dietary crude fiber on the chemical composition and fatty acids content of of finishing Huai pig pork

作　　者：姜建兵 戎婧 朱建平 喻礼怀 任同苏 霍永久 

机构地区：[1]国营江苏省东海种猪场,江苏东海222300 [2]扬州大学,江苏扬州225009

出　　处：《粮食与饲料工业》2013年第11期55-58,共4页Cereal & Feed Industry

基　　金：江苏省科技支撑计划(项目编号BE2011467);扬州市-扬州大学科技合作资金计划(项目编号:YZ2011153)

摘　　要：研究不同日粮粗纤维水平对育肥淮猪猪肉常规化学组成、背最长肌及背部皮下脂肪的脂肪酸含量的影响。结果表明:与对照组相比,粗纤维水平8.60%组和粗纤维水平10.71%组背最长肌粗蛋白质含量显著提高(P<0.05),试验组背最长肌C18:3n-3含量显著降低(P<0.05),粗纤维水平7.30%组和粗纤维水平8.60%组背部皮下脂肪C20:1n-9含量显著提高(P<0.05)。育肥淮猪日粮适宜的粗纤维水平为8.60%。The effects of dietary fiber levels on the chemical composition, fatty acids contents of longissimus muscle and back subcutaneous fat in finishing Huai pig were studied. The results showed that compared with the control group, the content of crude protein of longissimus in 8.60% fiber group and 10.71 % fiber group were significantly increased（P〈0.05） and the content of C18：3n-3 of longissimus in treatment groups were significantly decreased （P〈0.05） and the content of C20.. ln-9 of subcutaneous fat of 7.30N fiber group and 8.60% fiber group were significantly increased（P〈0.05）. The suitable crude fiber level for Huai pig diet was 8. 60%.

关 键 词：粗纤维 育肥淮猪 化学组成 脂肪酸 饲料 

分 类 号：S828[农业科学—畜牧学]